Overview on sustainability criteria for food waste bioproducts management

Abstract

Ever since the pandemic of Covid-19 crisis hit all over the world, many aspects of the economy have changed especially on the healthcare issues, solid and medical waste management, as well as our food system. For a developing country like Malaysia, even though during movement control order, food wastage is not yet to be neglected. Some factors in households can influence food waste such as over shopping behaviour, panic buying that led to uneaten foods (leftovers) and household management practices such as poor planning and food storage problems. The increase in food wastage and collection generated every year will also lead to environmental pollution issues and natural resources. To overcome this issue, some researchers has been working to finding a sustainable approach to replace common practices for food waste management. Food waste will be used as industry substrates for production of valuable bioproducts and has achieved results in diversification applications and increased market demand for bioproducts. Therefore, this study discusses on current and available practices on food waste by converting it to bioproducts that enhance sustainable development. These productions is a new concept that is implemented to raise more attention to the efficient and sustainable use of resources, energy, and infrastructure to guarantee the life quality for human beings.